Have you got your Halloween recipes lined up? Here are two more blood-curdling recipes to add.
COOKING with open wounds is generally discouraged. Then again, Halloween is the one time of the year nobody seems to mind a little blood on their food.
So to get revellers in the mood for gore, here’s a recipe for grossly delicious blood drop cookies. They are quick, easy and perfectly disturbing.
Blood Drop Cookies
350g semi-sweet chocolate bits cup unsalted butter cup packed brown sugar cup granulated sugar 4 eggs tsp baking powder tsp salt 1½ cups all-purpose flour
cup seedless raspberry jam In a medium saucepan over low heat, melt the chocolate bits and butter, stirring constantly. Set aside.
In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Add the melted chocolate and butter, then stir until smooth. Stir in the baking powder, salt and flour until completely smooth.
Refrigerate until completely chilled, about two hours.
Heat the oven to 175°C. Line 2 bak- ing sheets with parchment paper.
Scoop the dough by the tablespoonful out onto the prepared baking sheets leaving 5cm between the cookies for spreading. Gently press each ball of dough with the palm of your hand to slightly flatten until about 1cm thick.
Using your thumb or the handle of a wooden spoon, create a dimple in the centre of each cookie. Add a teaspoon of raspberry jam to the dimple of each cookie. Bake for 12 to 15 minutes. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.
Makes 3 dozen cookies. – AP